The investigations performed in 1995 with the support of Grant-in-Aid for Scientific Research revealed that the boiling of acidic solutions significantly enhanced the aluminum-disolution from an alumininum-pan and the quantity of disolved aluminum increased as the acidity increased in case of an acetic-, malic-, and citric-acid, respectively. Furthermore the investigation revealed also that the aluminum-quantity in 1% solution of acetic acid increased exponentially as the temperature increased and that the eating of a typical Japanese-meal resulted in the intake of 3.4 mg aluminum.The analyzes of 30 kinds of foods revealed that the mean contents of aluminum in meat and fish were 2.2 mg and 2.4 mg, respectively, as well as those in agricultural products were 5.3 mg in leaves, 4.5 mg in soybeans, 0.93 mg in fruits and 0.63 mg in roots or stems, respectively.